• ¾ cup orange juice
  • ¾ cup maple syrup
  • 6 Tbsp soft brown sugar
  • 3 Tbsp Dijon mustard
  • 1 ½ tsp Gregg’s Ground Chinese Five Spice
  • 1 champagne ham or whole ham cooked on the bone (approx. 6-7Kg)
  • Gregg’s Whole Cloves (to garnish)
  1. To make the glaze: Put the orange juice, maple syrup, brown sugar, Dijon mustard and Gregg’s Ground Chinese Five Spice into a small saucepan. Stir over a medium heat, stirring to dissolve the sugar. Bring it to the boil. Turn off the heat and set aside to cool.
  2. Carefully run your fingers under the skin of the cooked ham to lift the skin away. Do this slowly so you finish with a smooth layer of fat. Place ham in a foil-lined roasting dish.
  3. Brush the glaze liberally over the ham. Pour 2 cups of water around the ham.
  4. To glaze and serve hot, bake at 160ºC allowing 20 minutes per kg, brushing with glaze every 15 minutes. To glaze and serve cold, bake at 180ºC for 35-40 minutes, brushing with glaze every 15 minutes.
  5. Garnish with Gregg’s Whole Cloves before serving.

BBQ Cooking Instructions: Preheat lidded BBQ to 200°C, place ham in a tray in the centre of the BBQ. Cover and return to temperature. Turn off the two inside burners and leave the two outer burners on and cook at 200°C for approximately 1 hour and 45 minutes, (or until ham is hot through to the bone) brushing with glaze every 15 minutes. To glaze and serve cold cook for 45 minutes.

Switch it up

Try these alternative glazes:

  • Pineapple and Ginger Glaze:
    • ¾ cup unsweetened pineapple juice
    • 1 cup soft brown sugar
    • 1 ½ tsp Gregg’s Ground Ginger
  • Apple and Rosemary Glaze:
    • 1 cup unsweetened apple juice
    • 1 cup soft brown sugar
    • 2 tsp Gregg’s Rubbed Rosemary
  • Smoky Spiced Cranberry Glazed Ham Glaze:
    • 1 cup soft brown sugar
    • 1 tsp Gregg’s Ground Cinnamon
    • 2 tsp Gregg’s Ground Smoked Paprika
    • ¾ cup Wattie’s Bit on the Side Cracker Cranberry Sauce

The method for glazing the ham is the same as above.

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